Lv5
914 积分 2024-09-24 加入
Prediction of black tea fermentation quality indices using NIRS and nonlinear tools
22天前
已完结
Tea and Its Consumption: Benefits and Risks
23天前
已完结
Deciphering the Aroma-Driven Mechanism of Sweet Flavor in Keemun Black Tea
29天前
已完结
Genome resequencing reveals an independently originated <i>Camellia sinensis</i> variety – Hainan tea
2个月前
已完结
Comparative effects of irradiation, fumigation, and storage on the free amino acids and sugar contents of green, black and oolong teas
5个月前
已完结
Beyond Pigmentation: The Regulatory Role of Carotenoids in Tea Flavor Formation
6个月前
已完结
Composition characteristics of amino acids in Chinese teas based on large-scale samples: Origin, tea category, and harvest season
6个月前
已完结
Advances and Outlook of Tea Polyphenol Chemistry: A Review
6个月前
已完结
Genomic investigation of plant secondary metabolism: insights from synteny network analysis of oxidosqualene cyclase flanking genes
6个月前
已完结
Integrated genomic, transcriptomic, and metabolomic analyses of Chrysanthemum aromaticum provide insights into the volatile terpene biosynthesis
6个月前
已完结
皖公网安备34019202002308
